Bang Bang Salmon

Alina

Perfectly cooked salmon coated in a creamy, spicy, and sweet Bang Bang sauce.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 people

Ingredients Method Notes

Ingredients

For the Salmon

4 (6-ounce) salmon fillets skin-on or skinless
Salt and black pepper to taste
1 tablespoon olive oil optional, for pan-searing

For the Bang Bang Sauce

1/2 cup mayonnaise
1/4 cup sweet chili sauce
1-2 teaspoons Sriracha adjust to taste
1 teaspoon rice vinegar
1/2 teaspoon garlic powder

For Garnish (Optional)

2 tablespoons green onions, sliced
1 tablespoon sesame seeds toasted

Get Recipe Ingredients

Method

Pat the salmon fillets dry with paper towels. Season lightly with salt and pepper on both sides.
4 (6-ounce) salmon fillets, Salt and black pepper
In a small bowl, whisk together the mayonnaise, sweet chili sauce, Sriracha, rice vinegar, and garlic powder until smooth and well combined. Taste and adjust the spice and sweetness to your preference.
1/2 cup mayonnaise, 1/4 cup sweet chili sauce, 1-2 teaspoons Sriracha, 1 teaspoon rice vinegar, 1/2 teaspoon garlic powder
Baking: Preheat oven to 400°F (200°C). Place salmon on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until cooked through and flaky.
Pan-Searing: Heat 1 tablespoon olive oil in a non-stick skillet over medium-high heat. Place salmon skin-side down (if applicable) and sear for 4-6 minutes per side, until cooked through.
Air Frying: Preheat air fryer to 375°F (190°C). Cook salmon for 8-12 minutes, flipping halfway, until cooked through.
1 tablespoon olive oil
Once the salmon is cooked, gently toss it with about half of the prepared Bang Bang sauce. Ensure all pieces are evenly coated. Reserve the remaining sauce for serving.
Serve the Bang Bang Salmon immediately over a bed of rice, noodles, or a fresh salad. Drizzle with the remaining Bang Bang sauce and garnish generously with sliced green onions and sesame seeds. Enjoy!
2 tablespoons green onions, sliced, 1 tablespoon sesame seeds

Notes

For extra heat, increase the Sriracha. You can substitute with shrimp, chicken, or tofu. Serve with rice, noodles, or lettuce wraps. Store leftovers in an airtight container for up to 2 days.